Chicken grilled stuffed burrito

Ingredients

• White rice

  Long-grain, regular, raw, unenriched

  1 cup or 185g

• Chicken breast

  Broilers or fryers, meat and skin, cooked, roasted

  1 cup, chopped or diced or 140g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Salsa

  Sauce, ready-to-serve

  1 tbsp or 16g

• Chili powder

  Spices

  1 tbsp or 8g

• Garlic Salt

  Cain's - Walmart

  1 tsp or 4g

• Monterey cheese

  Low fat - Includes Pepper Jack

  2 cup, shredded or 226g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, medium or 184g

Directions

1. In a saucepan mix cooked brown rice together with chili powder and garlic salt. Add cooked shredded chicken, salsa and black beans. Cook until heated through. Sprinkle cheese over the tortillas, leaving ½ inch border around the edges. Add dollops of sour cream over the cheese. Arrange some of the chicken and rice mixture down the center of each tortilla. Bring the sides of the tortilla toward the center of the filling. Fold the bottom of the tortillas up over the filling and continue to roll until the burrito closes. Spray the seam side of each burrito lightly with cooking spray. Heat a large skillet or griddle over medium-high heat. Place wraps into the skillet seam-side down and cooks until golden brown and crisp on the bottom, turn over and cook until golden brown on the other side (about 2-3 minutes per side).

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